Ingredients
-
3 tablespoons vegetable oil
-
1 teaspoon ground cumin
-
1 teaspoon ground coriander
-
1/2 teaspoon paprika
-
1/2 teaspoon turmeric
-
1/2 teaspoon salt
-
1 large cauliflower, cut into florets
-
300 ml vegetable stock
-
1 tablespoon tomato puree
-
6 tomatoes, skinned and quartered
-
fresh coriander (to garnish)
-
2 medium onions, peeled
-
1 green chili, deseeded and finely chopped
Instructions
- Chop one of the onions and cook gently in half of the oil.
- Add the chilli and spices and cook for a minute.
- Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
- Bring to a simmer, cover and cook for about 10 minutes until almost tender.
- While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
- Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
- Drain on kitchen paper.
- Add the tomatoes to the pan and cook for a further 3 minutes.
- Serve topped with the onion rings and garnish with fresh coriander.